---------- Recipe via Meal-Master (tm) v8.05 
       Title: Moist Cornbread Dressing - Slc 
  Categories: Side dish, Southern 
       Yield: 8 Servings 
       6 c  Cornbread crumbs 
       5 c  Soft breadcrumbs; toasted 
       6 ea Chicken-flavored bouillon 
       4 c  ;boiling water 
       1 c  Celery; finely chopped 
       1 c  Onion; finely chopped 
       1 c  Green pepper; finely chopped 
     1/4 c  Butter or margarine; melted 
     1/2 lb Bulk pork sausage 
       1 ts Poultry seasoning 
     1/2 ts Salt 
     1/4 ts Pepper 
       4 ea Eggs; beaten 
       1 c  Pecans; finely chopped 
      Combine cornbread crumbs and breadcrumbs in a large 
   bowl.  Dissolve bouillon cubes in boiling water; pour 
   over crumb mixture and stir well. 
      Saute celery, onion, and green pepper in butter 
   until tender; add to crumb mixture, stirring well. 
      Brown sausage in a heavy skillet; drain.  Stir 
   sausage and remaining ingredients into cornbread 
   mixture.  Spoon into a lightly greased 13 x 9 x 2 
   baking dish; bake at 350 degrees F for 45 minutes. 
   Yield: 8 servings. 
   Note: Dressing is too moist to bake in a turkey. 
   _The Southern Living Cookbook_  Compiled & edited by 
   Susan Carlisle Payne. Oxmoor House, 1987   ISBN 
   8487-0709-5   Typos by Jeff Pruett